My roommate was completely blown away to hear me exclaim, "oh boy, brussels sprouts!" as I was helping him unload the groceries. You see, up until recently, they were high on my list of gross vegetables. However, thanks to a feature on them in Martha Stewart Living, I decided to give them another chance. As with so many prejudices, it turns out I was condemning all brussels sprouts because of a bad experience with some less than exemplary specimens a long time ago.

As with most produce, brussels sprouts are much better the fresher they are. I had never seen them on the stalk until I went to Rainbow, where I picked up about a half-pound of them. The other factor that contributes to bad brussels sprouts is overcooking. Apparently, when cooked, they release a chemical similar to sulfur. While this can be nice in small amounts, it quickly becomes overpowering.

So far, I have only steamed them; a pound of brussels sprouts dropped into a steamer basket and cooked for about ten minutes with a little lemon juice and dill. The sprouts should be gently turned a couple times during cooking and will turn a very vibrant green. To go with, I adapted Martha's suggested recipe. I dropped about four tablespoons of butter into a large glass bowl and heated it in the microwave until it was nearly liquid. To this, I added about two tablespoons of lemon juice, a tablespoon or so of dill, pepper and olive oil. I blended this and then swirled the bowl to coat the sides. Once the sprouts were done, I gentle placed them into the bowl and tossed to coat.

The second time I made, them, I added one tsp of nutmeg and sugar and a tablespoon of thyme to the butter mixture. I rather liked the combination of the brussels sprout's own flavour and the nutmeg, although I don't think my roommate was as fond of it.

I think next I'm going to have to try shredding them and cooking them that way. I also have plans to serve them to my mother, who hates them. Also, I might add that preparing the butter sauce in a proper sauce pan over the stove will probably yield a nicer, more combined flavour.

I server brossuel sprouts comme ca...

a bit of lardon (bacon slices sliced so they are 1/4 inch thick, 1 inch long. very slivery...) on the bottom of the pan. When they release grease, add some herbs.. type, etc. and one onion minced. Cut the brussel sprouts in half, and place them flat down in the mix, and cook until browned on that side. Next pour over 1-2 cups water or broth, and cook until reduced. I like it, and so does mr. fussy pants, my husband.

A passable way to eat sprouts: Shred them.

Heat some groundnut oil, add some ginger chopped into matchsticks + 2 garlic cloves, thinly sliced. Add chopped spring onions (4) + chopped chillies (3 small).

Add the sprouts + a little water (3 or 2 tea spoons). Stir fry on a medium heat, then turn up till nice and sizzling.